Effects of postharvest pulsed uv light treatment of white button mushrooms (Agaricus bisporus) on vitamin D2 content and quality attributes

Michael D. Kalaras; Robert B. Beelman; Ryan J. Elias

doi:10.1021/jf203825e

Effects of postharvest pulsed uv light treatment of white button mushrooms (Agaricus bisporus) on vitamin D₂ content and quality attributes

Michael D. Kalaras, Robert B. Beelman, Ryan J. Elias

Food Science

Research output: Contribution to journal › Article › peer-review

101 Scopus citations

Abstract

Pulsed UV light (PUV) was investigated as a means to rapidly increase vitamin D₂ (D₂) content in fresh button mushrooms (Agaricus bisporus). D₂ was found to increase to over 100% RDA/serving following 3 pulses (1 s). Following 12 pulses, D₂ began to approach a maximum concentration of 27 μg/g DW. The D₂ produced with 3 pulses decreased from 11.9 to 9.05 μg/g DW after 3 days of storage; however, D₂ levels remained nearly constant after this point throughout an 11-day shelf life study. PUV treated sliced mushrooms produced significantly more D₂ than whole mushrooms, and it was also observed that brown buttons generated significantly less D₂ than white buttons. Several quality attributes were assessed, and no significant differences between control and PUV treated mushrooms were observed. These findings suggest that PUV treatment is a viable method for rapidly increasing the D₂ content of fresh mushrooms without adversely affecting quality parameters.

Original language	English (US)
Pages (from-to)	220-225
Number of pages	6
Journal	Journal of agricultural and food chemistry
Volume	60
Issue number	1
DOIs	https://doi.org/10.1021/jf203825e
State	Published - Jan 11 2012

All Science Journal Classification (ASJC) codes

General Chemistry
General Agricultural and Biological Sciences

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title = "Effects of postharvest pulsed uv light treatment of white button mushrooms (Agaricus bisporus) on vitamin D2 content and quality attributes",

abstract = "Pulsed UV light (PUV) was investigated as a means to rapidly increase vitamin D2 (D2) content in fresh button mushrooms (Agaricus bisporus). D2 was found to increase to over 100% RDA/serving following 3 pulses (1 s). Following 12 pulses, D2 began to approach a maximum concentration of 27 μg/g DW. The D2 produced with 3 pulses decreased from 11.9 to 9.05 μg/g DW after 3 days of storage; however, D2 levels remained nearly constant after this point throughout an 11-day shelf life study. PUV treated sliced mushrooms produced significantly more D2 than whole mushrooms, and it was also observed that brown buttons generated significantly less D2 than white buttons. Several quality attributes were assessed, and no significant differences between control and PUV treated mushrooms were observed. These findings suggest that PUV treatment is a viable method for rapidly increasing the D2 content of fresh mushrooms without adversely affecting quality parameters.",

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Effects of postharvest pulsed uv light treatment of white button mushrooms (Agaricus bisporus) on vitamin D₂ content and quality attributes

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All Science Journal Classification (ASJC) codes

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